Pickled Fennel

I’m late on this post because I am going through a computer upgrade and I seem to constantly be missing the right adapter or cable, or something. It is maddening. Indeed, in a modern Inferno, I think one of the circles of hell would have to be computer problems.

Pickled Fennel
Makes 1 pint

I like these: the licorice-like flavor of the fennel shines through the tartness of the vinegar quite well, and the fennel stays firm despite processing. I decided to make pickled fennel because I use fennel and vinegar in a couple of different recipes, primarily, a salad composed of sliced mortadella with a dressing of fennel and pistachio vinaigrette, and a fish brodetto with fennel and vinegar. I am also trying pickled fennel with a brining stage, to see if I can get them crisper, although I found these to be crisp enough. And I am testing to see if I can add pistachios without them getting too chewy. I’ll report on that by the end of the week, as well as some of the recipes to use the pickles in. This recipe is based on USDA processing guidelines for pickled carrots. Of course, you can substitute the seeds and herbs any way you wish — dump the sugar, too, if you like, though I wouldn’t: the sugar offsets the harshness of the vinegar. Just stick to the vinegar/water/salt combo and your product will be safe to water bath can.

Slice the fennel. Do not shave — the slices don’t have to be thinner than a ¼ inch. Combine the vinegar, sugar, water, and salt in a pot and bring to a boil. Lower heat and add the fennel. Cook the fennel for about 5 minutes, until it is partially cooked.

Place the seeds in the bottom of the pint jar. Heat the lid in a small pot of simmering water to soften the rubberized flange. Using tongs, pack the fennel into the jar. Tuck in the sprig of thyme. Cover the fennel with the hot vinegar and fill the jar leaving 1/2 inch of head space.

Tuck in thyme and cover with pickling liquid

Release any air bubbles by inserting the blade of knife into the jar. Wipe the rim, place on the lid and screw on the band fingertip tight.

Place the jar in a pot with a rack and cover with about 3 inches of water. For a single pint jar I use an asparagus steamer: it is the perfect size.

An upright asparagus steamer is perfect for processing one pint jar

Process the jar in boiling water for 15 minutes, adding 1 minute for every 1000 feet altitude. Remove and allow to cool. Check the seal and store in a cool dry place.

The pickles are best eaten after a few days have passed and are good for up to a year. Refrigerate after opening. Next time, recipes utilizing pickled fennel.

I use a recipe from Edon Waycott for fennel & sweet onion relish, which does call for a short brining. Both onion and fennel are sliced very thin. The finished relish is fairly crisp. I can dig up the details for you if you're interested (although you may already have Edon's book 'Preserving the Taste'?). Around here we use the relish as a condiment – it's great on hamburgers or sandwiches of leftover roasted meat. And it's also terrific with cheese or paté.